Pickled Beets

Growing up I remember Mom always making pickled beets during the summer.  I hadn’t had them since I was a kid. Last year we decided to grow some beets for the first time in our garden.  They grew so well and I ended up with quite a few so I went on a search for a good pickled beet recipe.  I found this one and it was DELICIOUS!  I made them again this Summer and they are a big hit…well, at least to the people that have a taste for beets!
 
10 Pounds fresh small beets (stems removed)
2 cups white sugar
1 tablespoon pickling salt
1 quart white vinegar
1/4 cup whole cloves

Place beets in large pot with water to cover.  Bring to boil and cook until tender, about 15 minutes depending on size of beets.  If beets are large, cut them into quarters.  Drain, reserving 2 cups of the beet water, cool and peel.

Sterilize jars and lids by immersing in boiling water for at least 10 minutes.  Fill each jar with beets and add several whole cloves to each jar.

In large saucepan, combine the sugar, beet water, vinegar, and pickling salt.  Bring to a rapid boil.  Pour the hot brine over the beets in the jars and seal lids.

Place a rack in the bottom of a large stockpot and fill halfway with water.  Bring a boil over high heat, then carefully lower the jars into the pot using a holder.  Leave a 2 inch space between the jars.  Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars.  Bring the water to a full boil, cover the pot, and process for 10 minutes.

ENJOY!!!

Velda’s Crock Dill Pickles

Last year I made my first ever crock of fresh dill pickles after my Mother-in-law gave me her recipe and showed me how to do it.  I’m hooked on them now and have already made two batches this summer out of cucumbers from my garden.  They are SO YUMMY!  They never last long around here.  Between Winston and I, we finish them off quickly. 

• 6 cups water
• 1/2 cup salt
• 1 tsp. mustard seed
• 2 cups white vinegar
• 1 clove garlic
• Dill Weed (preferably fresh out of the garden) – Enough to put some on the bottom and top of the crock
• 1 large or 2 small grape leaves (helps keep pickles crisp)

Wash cucumbers well.  Put garlic clove and dill weed in bottom of crock, then fill crock with small to medium cucumbers.  Put another layer of dill and then the grape leaf or leaves on top.  Bring your water, vinegar, salt and mustard seed to a boil, then pour over the cucumbers covering them.  Place a plate over the cukes and set a jar of water on top to hold it down.  I don’t have a crock so I use my crock pot and then just turn the lid upside down which works perfectly to hold the pickles down into the water. 

They will be ready in 3 days or sometimes the smaller ones are ready to enjoy the 2nd day.  ENJOY!!!